3. In another bowl, mix the eggs, milk, oil, mashed bananas, vanilla and a dollop of the caramel. Then, mix this gently into the flour until just combined, don’t beat hard (if it looks lumpy its right!).

4. Gently swirl through the rest of the caramel until rippled.

5. Place muffin cases in the tin and spoon in the muffin mix. Top with the chopped nuts, if you like them. Bake for about 20 minutes, cool slightly then tuck in!

These muffins are scrumptious straight from the oven – perk them up the next day by microwaving for 10 seconds to warm the caramel.

For allergens, always check the ingredients list of each product used.

Rated 5 out of
5 by
Egan0 from
Best banoffee muffins everI have made this recipe a couple of times and so has my 10 year old - really easy and perfect every time. I've also baked the mixture in a loaf tin and frozen slices for lunch boxes and unexpected visitors which works well. Nice with pumpkin seeds on top too. Proper comfort food!

Date published: 2017-09-09

Rated 5 out of
5 by
Kate666 from
Very tastyI made these today and put broken walnuts on top. They tasted amazing and it was lovely having little pockets of caramel in them.

Date published: 2018-09-30

Rated 5 out of
5 by
Diana from
Lovely had so many complimentsExcellent recipe for a moist scrummy muffin, even better next day - if you can wait

Date published: 2018-03-22

Rated 5 out of
5 by
GailS from
So tastyI’ve never been a lover of bannoffee anything, but these are just so tasty and so easy to make. I have to admit, I do add more bananas than it states in the recipe. Give them a go, you won’t be disappointed.